Easy Egg Salad Sammies
on Toasted Brioche
Sometimes you just can't beat the classics which is why these easy egg salad sandwiches are such winners! Fresh dill, briny pickle and juicy tomato elevate this bodega lunchtime staple and will make it a repeat on your menu!
Allergens:
Hvede
ā¢Egg
ā¢Senf
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time10 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
/ serving 2 people
2 unit(s)
Brioche Bun
4 unit(s)
Hard Boiled Egg
4 tbsp
Mayonnaise
1 unit(s)
Tomato
7 g
Dill
90 mL
Dill Pickle, sliced
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Calories630 kcal
Fat40 g
Saturated Fat9 g
Carbohydrate45 g
Sugar10 g
Dietary Fiber3 g
Protein34 g
Cholesterol455 mg
Sodium1060 mg
Trans Fat0.1 g
Potassium300 mg
Calcium50 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
ā¢Medium Bowl
Cooking Steps
1
- Drain, reserving the brine, then finely chop 3/4 of the pickles.
- Roughly chop dill.
- Cut tomato into 1/4-in slices. Season with salt and pepper.
- Pat eggs dry with paper towel, then cut into 1/2-inch pieces.
2
- Combine eggs, mayonnaise, dill (NOTE: Use half the dill if you prefer less herbs), chopped pickle and 2 tsp pickle juice in a medium bowl. Season with salt and pepper, then mash with a fork to combine.
3
- Halve, then place buns in the toaster until lightly golden-brown, 1-2 min.
4
- Divide desired amount egg salad between bottom buns, then top with sliced tomato and any remaining pickle slices. Close with top buns. (TIP: Use any remaining egg salad for a future lunch!)
- Divide egg salad sandwiches between plates.
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